1-1/4-cups butter, softened
2 cups granulated sugar
5 large eggs
1 cup milk
3-3/4 cups sifted flour
2-1/4 teaspoon baking powder
1/2 teaspoon salt
Grated zest of 2 fresh oranges
1/2 cup sugar
2 tablespoons butter
3 tablespoons orange juice
Fresh fruit (For the purposes of this presentation, fresh mango, pineapple, kiwis and strawberries used. A fruit glaze was then used to glaze fruit.
Fresh fruit glaze
1/2 cup apricot or pineapple preserves
1-2 tablespoons coconut flavored rum
Heat oven to 350 degrees. Lightly grease and flour pan. In a large bowl, cream 1-1/4 cups butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, combine the flour, baking powder and salt. Add flour to butter mixture, alternately with milk. Blend well. Stir in orange zest. Pour batter into prepared pan.
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Meanwhile, in a small saucepan, combine 1/2 cup sugar, 2 tablespoons butter and orange juice. Cook over medium heat, stirring often for 2 minutes. Invert cake onto serving plate. Brush warm glaze over cake. Cool completely. Serve with fresh fruit and whipped cream. Kitchen Ade Note: For a glazed tropical fruit topping, decoratively place sliced fresh fruit like strawberries, mangos, pineapples and kiwis over top of cake. In a small saucepan, over medium heat, combine 1/2-cup preserves with 1-2 tablespoons rum until melted. Remove from heat and strain to remove any lumps of fruit. Cool to lukewarm, then gently brush glaze over fruit. Serves 12. (If using batter to make small shortcake size cakes, reduce baking time to 20 minutes.)
Kitchen Ade Note: See next week's column for recipes and directions for making a homemade three-tiered, buttercream frosted wedding cake, enough to serve 85 people.
Peninsula Clarion ©2014. All Rights Reserved.